SRIRACHA & LIME POTATO SALAD
Jazz up your usual summer potato salad with a spicy sriracha and zingy lime dressing. It's a lively addition to any barbecue that's healthy to boot
Provided by Liberty Mendez
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.
- Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.
- Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.
Nutrition Facts : Calories 205 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
- In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
- Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
- Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.
BACON AND SCALLION POTATO SALAD WITH BALSAMIC DRESSING
Steps:
- Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
- In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
- NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).
SCALLION AND BACON POTATO SALAD
Make and share this Scallion and Bacon Potato Salad recipe from Food.com.
Provided by Auntie Jan
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a skillet until crisp.
- Transfer with tongs to paper towels to drain.
- Pour fat from skillet into a measuring cup and reserve.
- Coarsely crumble bacon.
- Pour vinegar into a large bowl.
- Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
- And simmer, uncovered until tender, 20 minutes.
- Drain potatoes in a colander.
- Rinse slightly with cold water.
- When potatoes are cool, quarter them.
- Add them to bowl as cut, tossing to coat.
- Add 1 tablespoon reserved bacon fat and remaining ingredients.
- Toss and combine well.
HERBED POTATO SALAD WITH BACON AND SCALLIONS
Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours.
- Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces.
- Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.
- In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight).
Nutrition Facts : Calories 246 g, Fat 14 g, Fiber 3 g, Protein 7 g, SaturatedFat 3 g
MASHED POTATO SALAD WITH SCALLIONS AND HERBS
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best. (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart. You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes. Potato salads tend to absorb their seasonings as they sit, so for the most flavorful dish, be prepared to add more salt, lemon juice and olive oil to taste just before serving.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
- In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
- Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO SALAD WITH CELERY AND SCALLIONS
from Everyday Food. Tossing the potatoes with the dressing while they're still hot helps flavor absorption.
Provided by iris5555
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set a steamer basket in a large saucepan.
- Add enough water to come just below the basket.
- Bring water to a boil.
- Place potatoes in steamer basket and reduce heat to a simmer.
- Cover and steam until tender, about 15 minutes.
- Meanwhile, whisk oil, mustard and vinegar in a large bowl.
- Add celery, scallions and hot potatoes and season with salt and pepper.
- Toss to combine.
- Cool to room temperature, tossing occasionally.
Nutrition Facts : Calories 218.3, Fat 7.1, SaturatedFat 1, Sodium 82.1, Carbohydrate 36.3, Fiber 4, Sugar 2.5, Protein 3.8
BACON AND SHALLOT POTATO SALAD
The German-style potato salad doesn't contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It's best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.
Provided by Melissa Clark
Categories lunch, salads and dressings
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
- Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
- Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
- In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 270 milligrams, Sugar 2 grams, TransFat 0 grams
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- Cut potatoes into halves, place into a pot, then cover potatoes with water and boil over high heat until cooked (approx. 15 minutes from when they start to boil). Once they're cooked, rinse them under cold water and let them drain in a colander. Return them to the pot and sprinkle with 1 tablespoon of vinegar (I lightly toss them). Let them cool for about 15 minutes or so.
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